Make that a catfish coulis

Fisherfolk and cooks, time to fling open those freezers and trot out the trout. There’s a recipe here for you. Part of a series of lushly photographed but uncomplicated cookbooks for outdoors folks, this book offers up a stream of culinary ideas.

Wondering what to do with that trophy catfish? Poach it with raspberry coulis. Stumped by the “fishy” taste of striped bass? Trim off the “blood” line, saute and serve in a crunchy sesame crust. Swamped by a day’s limit of wild salmon? Grill and drizzle with warm vanilla sauce or marinate in rum and bake with rice. Even crappies taste great fried Portuguese-style.

Pritikin groupies take note: These robust recipes sport the full Monty of cholesterol-laden, caloric cheese, butter, oil, eggs and cream. But inventive and tasty they certainly are. Brave hearts, bon appetit!

-- Susan Dworski